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Patient Comments: Scleritis - Risk Factors
Do you have an autoimmune disease that increases your risk of scleritis? Please share your experience.
Comment from: Findingacure, 45-54 Female (Patient) Published: September 09
I have celiac disease with many symptoms. In the beginning I would not listen to my doctor to go gluten free. I was getting scleritis and relapsing polychondritis every other week. The eye pain was so severe that I decided to go gluten free. No more scleritis or polychondritis and my C-reactive protein was normal again! However, when I get cross contamination of gluten when eating out I get scleritis again. I had to get a cortisone shot in my eye for the last time. But at least if I eat at home, free of gluten the scleritis and relapsing polychondritis stays away.
Comment from: gardengal, 55-64 Female (Patient) Published: July 17
I developed scleritis post wedge resection of my lower eyelid to remove a small tumor. We have treated this aggressively with high dose prednisone eye drops and ibuprofen. It almost cleared up, prednisone drops later decreased, it came back. Back up to 4 times per day eye drops, tapered down and off; after 12 weeks back on the eye drops. I have been off for 8 days and now the scleritis is back. I am so frustrated with the tearing, the redness and the constant feeling of irritation in that eye. I feel like I am never going to get rid of this unsightly problem.
Comment from: Dewbooks, 55-64 Female (Patient) Published: September 16
I have had scleritis for over four months now. I also have degenerative arthritis; I have also had a knee replacement (2008). I have continuous joint pain and do not find much relief. I have been in treatment and recently have lost my insurance and have not seen my doctor since May. The scleritis in my left eye will not go away no matter the treatment; I still use erithromycin optic and optical prednisone. I also take a regimen of ibuprofen, 400 mg three times a day.
Patient Comments
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Scleritis - Symptoms Question: Describe your signs and symptoms of scleritis.
Scleritis - Diagnosis Question: Discuss the events that led to a diagnosis of scleritis.
Scleritis - Treatment Question: What treatment(s) or medication(s) have you received for your scleritis?
Patient Comments are not a substitute for professional medical advice, diagnosis, or treatment. Never delay or disregard seeking professional medical advice from your physician or other qualified health provider because of something you have read on MedicineNet. The opinions expressed in the comments section are of the author and the author alone. MedicineNet does not endorse any specific product, service or treatment.
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Class 5A State Tournament
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Articles in Vegetables
With its widely recognizable dagger-sharp leaves, the yucca plant (Yucca spp.), offers up a particularly tasty food in its flower petals. Yucca, not to be confused with yuca (Manihot esculenta), is native to arid regions of the Americas, and is popular as a water-wise ornamental plant elsewhere.
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In traditional dishes, yucca flowers often appear paired with eggs. The flavor of yucca flowers is akin to artichoke, which makes them an interesting springboard for cooking. In an attempt to re-create the flavors of stuffed artichoke, I've found it worthwhile to serve yucca flowers as a gratin topped with a crunchy layer of seasoned bread crumbs.
When harvesting yucca flowers, select ones that are newly opened and appear unblemished. Pass over any flowers that are wilted or appear to have been taken over by insects. Foraging wild foods is not unlike selecting produce at the market in that you look for foods that are in good condition. You can pick more than one yucca flower per plant, as it won't cause significant damage. Yucca is a sturdy plant with a large taproot. Keep in mind, however, that certain animals feed on yucca flowers, and they are a habitat for yucca moths. I like to shake each flower after I've plucked it to free any moths that might be inside.
Yucca flowers can cause throat irritation in some people if eaten raw, so it's likely best to use them in cooked preparations, particularly if you are new to the plant as a food. Traditionally, yucca petals are removed from their reproductive parts. To prepare yucca flowers for cooking, simply strip the petals from the pistil and stamen.
For a girl growing up in a hot stretch of the prairie in the Western United States, yucca plants were always a part of the tableau. As a kid, I learned early on to play carefully when there were yucca and cacti around, so as not to get hurt. It wasn't until I was an adult and began foraging in earnest that I discovered those plants that were as familiar to me as the backs of my hands were also edible.
I've been working with my own local yucca, Yucca glauca, also known as Great Plains yucca, for many years, especially enjoying the flowers. Unlike some species of yucca, Great Plains yucca develops nonfragrant flowers, the petals of which are quite waxy in texture when raw. I've enjoyed the flowers of yucca in more traditional preparations with eggs, as well as in soups and stir-fries. Until recently, my favorite way to prepare yucca flowers has been to steam the petals, and then preserve them as one would an oil pickle like artichoke hearts.
This year, while reading an older cookbook about Mexican herbs, I caught sight of one short sentence that instructed to add a spoonful of flour to steamed yucca flowers, and pan-cook the mixture as patties. I tried this method and was slightly off-put by the glueyness created by the flour. However, the flavor of the yucca in flour, particularly where it had browned, was undeniably good.
The next day, I took the recipe in a slightly different direction. I seasoned steamed yucca petals well with salt, pepper and onion powder. Then, instead of adding flour and attempting to make cakes, I added dried bread crumbs, and put the crumble into a hot pan coated with some oil. Once browned, the yucca and bread crumb mixture was easily the best yucca preparation I'd tasted. The flowers were still succulent and sweet, and their slight bitterness was enhanced by extra savory flavors added through the golden bread crumbs. This preparation of yucca flowers can be used in a number of ways. It's good enough to stand alone as a side dish, and it makes an excellent pasta topping. My favorite way to use yucca flowers sautéed with bread crumbs is to make quesadillas with queso Oaxaca.
I've also used the crunchy bread crumb and yucca combo successfully in a dish that comes as close as I can to turning yucca into stuffed artichoke — yucca flower gratin. You can always tell I've been binge-watching Jacques Pepin when I have the urge to stuff all of my wild edible plants into a gratin. Nobody at my table complains, however, because gratins are both classic and a tastebud-friendly way to serve foraged produce.
Yucca Flower Gratin
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Yield: 4 servings
6 cups yucca petals
1 1/2 cups fresh bread crumbs
1 shallot, minced
1/2 cup finely grated Pecorino Romano cheese
3 teaspoons chopped fresh herbs such thyme, parsley and chives
1/4 teaspoon garlic powder
3 tablespoons olive oil, divided
1/8 teaspoon salt
1/2 cup finely grated Pecorino Romano cheese
1. Begin by steaming the yucca petals just until they turn translucent and pale green, 1 to 2 minutes. Let them cool to room temperature.
2. In a bowl, combine the bread crumbs, cheese, herbs, garlic powder, salt and a little freshly ground black pepper using a fork. Add 2 tablespoons of oil and continue stirring the mixture until the all of the bread crumbs appear to have been coated with the oil.
3. Heat a skillet over medium. Add the remaining tablespoon of oil. Sauté the minced shallot for 1 minute, then add the steamed yucca petals and a sprinkling of salt.
4. Add a large handful of the seasoned bread crumbs to the yucca petals, about 3/4 cup, and continue cooking the yucca, stirring frequently and scraping up stuck bits as needed, until they take on a deep medium brown color. Because the yucca is already cooked, you are simply looking to add a layer of flavor through the browning achieved by the Maillard reaction.
5. Remove the yucca from the heat. Evenly divide the browned yucca between four lightly greased 8-ounce ramekins. Top each ramekin full of yucca with what remains of the seasoned bread crumbs.
6. Place the ramekins under the broiler of an oven just until the bread crumbs turn an irresistible shade of brown, 3 to 5 minutes. Let cool for 5 minutes before serving.
Main photo: Yucca flower gratin. Credit: Copyright 2016 Wendy Petty
Going vegan tastes so good when you turn up the heat on garbanzo beans and create a beautifully charred vegetable salad.
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Carbon steel pans and their close cousins, cast iron pans, love heat. Turn a burner on high, place the carbon steel pan on the fire, and you've pushed the pedal to the metal. Used by chefs to create crispy skin fish filets and perfectly seared steaks, carbon steel pans can also be used to give vegetables a beautiful, carbonized crust that deepens their flavor.
Hot, fast and easy
Everything is faster with a carbon steel pan. Cooking is quick. And so is cleanup.
Unlike stainless steel pans that must be scrubbed clean after each use, once cured, a carbon steel pan needs only a gentle washing to remove leftover oils. After that, it can be dried on a high flame.
If you have not used a carbon steel pan, think of it as a wok cut down to frying pan size. What carbon steel pans bring to the party is the ability to create rich caramelization quickly. In a matter of minutes, the high heat chars the garbanzo beans and vegetables with a small amount of oil.
Because the temperature of a carbon steel pan can reach as high as 700 F, a blend of oils works best. Eighty percent canola manages the heat with less smoke, and 20% olive oil adds flavor.
Flash cooking adds flavor and seals in the healthy qualities of fiber-rich garbanzo beans, a good source of protein and essential minerals such as manganese and folate or B-9. Also called chickpeas, the legumes provide a starchy contrast to the vegetables.
To make a delicious salad, toss the charred garbanzo beans and vegetables with olive oil and reduced balsamic vinegar together with finely chopped Italian parsley or fresh leafy greens like arugula, green leaf lettuce, romaine or frisee.
Mise en place, tongs and a good over-stove exhaust fan
What restaurant chefs call mise en place is all-important when cooking with high heat. Because the dish will cook in a matter of minutes, all the ingredients must be prepped ahead of time. Peel, chop and arrange all the ingredients on the cutting board before you fire up the carbon steel pan.
Remember, the pan can get as hot as 700 F, so have a good pair of 12-inch tongs at the ready. Turn on the exhaust fan so any smoke from the pan will be pulled out of the kitchen.
Charred Vegetable Salad With Garbanzo Beans
Use any fresh vegetables you enjoy. Besides broccoli, carrots and onions, Swiss chard, kale, spinach, turnips, Chinese bok choy and celery are also delicious when charred.
All the vegetables must be cut into small pieces so they will cook evenly. Leafy greens can be shredded. Calculate the order in which you add the vegetables based on how long they take to cook. For example, broccoli, carrots and turnips take more time to cook than does spinach.
Because carbon steel pans are relatively nonstick, less oil is required when cooking. The recipe calls for a minimum amount of blended oil. Use more depending on taste.
Reducing balsamic vinegar creates a thicker sauce and adds sweetness, offsetting the acid.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 4 servings
1/2 cup balsamic vinegar
1/2 cup blended oil, 80% canola oil, 20% extra virgin olive oil
1 medium yellow onion, washed; skin, root and top removed; thin sliced
1 15-ounce can cooked garbanzo beans, organic if available, drained
2 cups shiitake, portabello or other brown mushrooms, dirt cleaned off, stems trimmed on the end, thin sliced
2 cups broccoli crowns, washed, each floret cut in half lengthwise
1 large carrot, washed, stem and root ends trimmed, peeled, finely diced
Sea salt and freshly ground black pepper to taste
2 large bunches Italian parsley, washed, stems removed, leaves finely chopped
1/4 cup extra virgin olive oil
1. In a small saucepan over a low flame, reduce the balsamic vinegar to one quarter the original volume. Set aside to cool.
2. Arrange all the prepped vegetables on a cutting board or in bowls for easy use.
3. Place a 10-, 12- or 14-inch carbon steel pan or cast iron pan on a high flame. When the pan begins to smoke, turn on the over-the-stove exhaust fan.
4. Drizzle a teaspoon of blended oil on the hot pan and immediately add the thin-sliced onions. Using tongs, toss the onions in the hot oil, turning frequently to avoid burning. When the onions are lightly browned, add drained garbanzo beans. Mix together. Add another drizzle of blended oil. Using tongs, toss frequently to avoid burning.
5. Add mushrooms. Stir and mix well until lightly browned.
6. Add broccoli crowns. Stir and mix well until lightly browned.
7. Add finely diced carrots. Mix well and drizzle with blended oil. Season with sea salt and freshly ground black pepper.
8. Taste a broccoli crown and carrot dice. When they are al dente, with a little crispness, remove from the flame.
9. Transfer to a bowl or large plate to cool.
10. Place the finely chopped Italian parsley into a large salad bowl. Add the room-temperature charred garbanzo beans and vegetables. Toss well. Season the salad with extra virgin olive oil, reduced balsamic vinegar, sea salt and freshly ground black pepper to taste. Adjust seasoning and serve.
Main photo: Charred garbanzo beans, shiitake mushrooms and onions in a carbon steel pan. Credit: Copyright 2016 David Latt
In the springtime in Sicily a simply named dish reveals an explosion of flavor that belies its satisfying complexity. It is a dish special with spring vegetables — fava, peas, scallions and artichokes — and called frittedda (or fritedda).
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In western Sicily, where frittedda was born, it is served as a grape 'u pitittu, a Sicilian expression that means "a mouth-opener," a culinary concept much closer to a Middle Eastern meze than an Italian antipasto. Pino Correnti, a leading Sicilian gastronome, believes that the name of this preparation comes from the Latin frigere, because it is prepared in a large frying pan.
The young artichokes needed for this dish can be hard to find. They are very tender and have not yet developed chokes. Because this dish is affected by the age and size of the vegetables, you will have to judge for yourself the right cooking time and how much salt, pepper and nutmeg you want to use, so keep tasting. This is a good time to use a very good quality estate-bottled extra virgin olive oil from Sicily.
This is most definitely a labor-intensive preparation. However, it tastes so good and can last so long to be served successively as antipasti and side dishes that a Sicilian cook never shies away from the work. It is a time to grab a glass of wine and with a friend or lover shuck the pods of fava and peas.
Spring Vegetable Frittedda
Prep time: About 1 hour
Cook time: Between 1 hour and 1 hour, 40 minutes
Total time: About 2 hours, 45 minutes
Yield: 6 to 8 servings
1 pound fresh peas, shelled (from about 2 1/2 pounds of pods)
2 pounds fresh fava beans, shelled (from about 5 pounds of pods)
10 young artichokes, each not more than 3 inches long (if you use older artichokes, with fully developed bracts and chokes, cook them longer in Step 2)
Juice from 1 lemon
1/2 cup extra virgin olive oil
1/2 pound scallions, white part only, finely chopped
Salt and freshly ground black pepper to taste
Freshly grated nutmeg
4 large fresh mint leaves, finely chopped
1 teaspoon red wine vinegar
4 teaspoons sugar
1. Rinse the peas and the fava beans and set aside. Trim the artichokes, quarter or halve, and leave them in cold water acidulated with the lemon juice until they are all prepared. In a large sauté pan (preferably a 14-inch sauté pan), heat the olive over medium-low heat, then cook, stirring, the scallions until soft, about 3 minutes.
2. Add the artichokes and cook for 5 minutes longer (15 minutes if they are fully developed globe artichokes), then add 2/3 cup hot water. Bring to a boil and simmer for 5 minutes. Add the peas and fava beans. Season to taste with salt, pepper and nutmeg. Cover and simmer, stirring occasionally, for 20 minutes.
3. Moisten the vegetables with more hot water if they look like they are drying out. Cook another 20 to 40 minutes or until tender; keep checking. Stir the mint, vinegar and sugar together and then pour over the vegetables while still hot. Transfer to a serving platter or bowl and let it reach room temperature before serving.
Fritedda with spring vegetables. Credit: Copyright 2016 Clifford A. Wright
Kale, Dandelion And Mustard Greens: 3 Star Attractions
by: Clifford A. Wright
in: Vegetables w/recipe
Although vegetables — especially dark leafy greens — are often treated as a side dish, they also can be served as an appetizer; as a bed for other foods; a dish on their own if made in quantity; or just cold as a kind of tapas.
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The attribute I like most about dark leafy greens, perhaps excepting spinach, is that they are rugged vegetables that can handle a variety of cooking methods including long cooking times.
These three simple recipes each result in a surprisingly delicious dish, but also in three quite appropriate appetizers for a follow-up dish the next day should you have leftovers. The recipes for the kale and the dandelion are Italian-style, sweet-and-sour preparations, which I find work particularly well (as the Italians discovered long ago) with bitter greens.
Black kale and vinegar
Kale is a bitter cruciferous plant and the so-called black kale, also known as Russian or Tuscan kale, is a particular cultivar that has very dark green, oak-like and crinkly leaves. The following is an Italian method of cooking, and it also makes the preparation very nice served at room temperature.
Prep and cooking time: 45 minutes
Yield: 2 to 3 side dish servings
1 tablespoon extra virgin olive oil
2 garlic cloves, finely chopped
One 1/8-inch-thick slice pancetta, cut into strips
10 ounces Russian or black kale, rinsed
1 tablespoon red wine vinegar
1 teaspoon sugar
Salt and freshly ground black pepper
1. In a sauté pan, heat the olive oil with the garlic and pancetta over medium-high heat, stirring, and once the pancetta is slightly crispy in about 4 minutes, add the kale.
2. Cover and cook on low until the kale is somewhat tender, about 30 minutes. Add the vinegar with the sugar dissolved in it to the pan, cover, and continue cooking 10 minutes.
3. Season with salt and pepper and serve warm or at room temperature.
Sweet and sour dandelion
In Italian they would call this kind of dish agrodolce or sweet and sour. The sweetness added to the bitter taste of dandelion is a contrast that many gourmets swoon over.
Prep and cooking time: 20 minutes
Yield: 2 side dish servings
1/4 cup extra virgin olive oil
1/2 ounce pancetta, diced small or cut into thin strips
2 large garlic cloves, finely chopped
Four 1/4-inch thick slices onion
1 bunch dandelion (about 3/4 pound), bottom quarter of stems removed, washed
3 tablespoons chopped fresh mint
Salt and freshly ground black pepper to taste
2 teaspoons sugar
2 tablespoons red wine vinegar
1. In a sauté pan, heat the olive oil over medium heat with the pancetta, garlic and onion and cook until softened, stirring, about 5 minutes.
2. Add the dandelion and mint and cook until they wilt, tossing frequently. Season with salt and pepper. Meanwhile, dissolve the sugar in the vinegar then pour over the dandelion and cook until evaporated, about 3 minutes.
3. Serve warm or at room temperature.
Drowned mustard greens
This Sicilian-inspired recipe is derived from a recipe originally for broccoli, but it works spectacularly with mustard greens. The Sicilians call this kind of dish affucati, "drowned," because it's smothered in wine. It's terrific as a room-temperature appetizer the next day too. If serving the next day as a room temperature antipasto, let the Parmigiano-Reggiano melt and then drizzle some olive oil to serve.
Prep and cooking time: 30 minutes
Yield: 4 side dish servings
1/4 cup extra virgin olive oil
1 onion, coarsely chopped
4 garlic cloves, finely chopped
4 salted anchovy fillets, rinsed
1 pound mustard greens, heavier stems removed and discarded, leaves washed and shredded
3/4 cup dry red wine
8 imported black olives, pitted and chopped
Salt and freshly ground black pepper to taste
3 tablespoons freshly grated Parmigiano-Reggiano cheese
1. In a flameproof casserole, heat the olive oil over medium-high heat, then cook the onion and garlic until soft, stirring constantly so the garlic doesn't burn, 3 to 4 minutes. Add the anchovies and once they have melted add the shredded mustard greens, cover, and cook until they wilt, about 5 minutes.
2. Pour the red wine into the sauce with the olives, salt and pepper. Cover again, reduce the heat to medium and cook 15 minutes. Transfer to a serving platter with a slotted spoon and sprinkle on the Parmigiano.
Main photo: Black kale with vinegar. Credit: Copyright 2016 Clifford A. Wright
"My girls are laying so fast I can't keep up with them," Martha says. She has arrived at my door with another dozen eggs, fresh from her henhouse, no doubt laid within the past 24 hours.
In Italy an egg that fresh is a treasure. It's called a "uova da bere," a drinkable egg, and it's often turned into something called zabaglione, which is not perhaps what you think it is because it is not cooked at all. For this kind of zabaglione you use the freshest egg, preferably one still a little warm from the hen's body, and a good heaping teaspoonful of sugar. You beat the egg and the sugar together in a small bowl, using a fork or mini whisk, beating it steadily for about 10 or 15 minutes until the mixture is thick and syrupy. Sometimes a few drops of Marsala wine get beaten in as well. And then at breakfast you simply sip the lush, gooey mixture with a spoon, emitting little sighs of pleasure as you do so. (The egg-and-sugar sauce called zabaglione goes one step further and beats the mixture over — but not in — boiling water until it is thicker, almost like a runny pudding. It's delicious served with fresh seasonal berries, so keep it in mind for strawberry season, not many weeks away.)
Martha, however, is a down-to-earth Maine girl like me, and the very idea of a breakfast of sugar and raw eggs is not on her cultural horizon. Nor on mine. Leave that to the Italians.
A Mediterranean-inspired egg dish
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Instead, I decided to use the spring bounty of eggs to make a seasonal favorite from another part of the Mediterranean, the island of Crete.
Quick timeout for a food iconography lesson: Do you ever wonder at the association between Easter and eggs? When you think about hens and their lifestyle, it's pretty obvious. Hens stop laying in winter, when the daylight hours grow short, then start up again in spring. In the natural rhythm of things, eggs become plentiful precisely at this time of year, when the light is growing stronger day by day. So Easter, whether Catholic or Orthodox, is symbolized all over the Mediterranean by eggs as icons of rebirth. So why in our modern supermarkets do we have eggs all year round? Because our hens are exposed to artificial light, often 24 hours a day, and that keeps them going strong. Or not so strong, because they must usually be replaced after 18 to 24 months.
Make this recipe your own
Back to Crete, where sfougata, a combination of eggs, cheese and vegetables, somewhere between a soufflé and a frittata, is popular for all those times when household cooks are strapped to come up with something cheap, filling and delicious. In spring, that combination usually includes greens, but I could equally imagine doing this in the autumn with mushrooms or slivers of winter squash toasted in olive oil, and at the height of summer it would be delicious with fresh roasted peppers and little chunks of eggplant. But for spring, I did it with some delicate new spinach I picked up at the farmers market along with sliced zucchini. Quintessential to the flavor, it seems to me, is a handful of finely minced dill added at the very end, so the taste stays forward.
My advice? Make this once the way I've detailed below, then start to experiment, using leeks instead of spring onions, or a mixture of foraged and cultivated greens (dandelion greens, beet greens, chard, maybe even a little Chinese broccoli), or adding a couple of small diced potatoes to the skillet with the other vegetables. Another great spring vegetable combination, and very much in the Mediterranean spirit, would be asparagus and fava beans, if available, or fresh peas if not.
Let your imagination play with the recipe, and you'll find all sorts of uses for what could become fundamental to your repertoire — and a savior for all those times when you simply have run out of time and inspiration.
Although the total time listed is 1 1/2 hours, this can be broken down into manageable chunks. Make the vegetables ahead of time (even a day ahead), taking about 45 minutes, then mix up the eggs and cheese just before the meal, stir in the prepared vegetables, and bake for 25 minutes.
Sfougato of Zucchini and Spinach
Prep time: About 30 minutes.
Cook time: About 1 hour.
Total time: About 1 1/2 hours.
Yield: 4 servings as a main course, 6 as a starter.
1/2 cup extra virgin olive oil, divided
5 or 6 spring onions, about 1/2 pound, including green tops, chopped to make 1 1/2 cups
1 pound zucchini (2 medium zucchini), thinly sliced, to make about 2 to 3 cups
6 ounces to 8 ounces fresh spinach, slivered (about 4 cups)
1 cup finely chopped fresh dill or finely chopped fresh mint, leaves only
6 eggs
1/2 cup whole milk
About 1 cup coarsely grated Cretan graviera cheese or Swiss gruyere (or use a mixture of gruyere and parmigiano reggiano)
Sea salt and freshly ground black pepper
Pinch of Middle Eastern red chili pepper
Heat half the olive oil in a big, heavy skillet over medium-low heat and gently sauté the onions until translucent, about 5 or 6 minutes. Add the zucchini and cook briefly. As soon as the zucchini slices start to soften, stir in the spinach, mixing thoroughly. If the pan seems a little dry, add 1/2 cup of water, cover the pan and cook gently until the spinach is softened and the zucchini slices are tender. If there are excess juices, raise the heat and cook rapidly to evaporate the extra liquid. Remove the skillet from the heat and stir in the dill, mixing well.
Use the remaining oil to grease the bottom of a rectangular oven dish that is approximately 11 inches by 8 inches. Heat the oven to 375 F.
In a large bowl, beat the eggs with the milk. Add the grated cheese and fold in the vegetables. Add salt and pepper to taste, along with a pinch of Middle Eastern red pepper flakes.
Pour the mixture into the oven dish and transfer to the hot oven. Bake for about 25 minutes, or until the eggs are set and the top is nicely browned.
Remove from the oven and let sit for 10 or 15 minutes before serving. This dish can also be served at room temperature — a nice suggestion for lunch on a hot day.
Main image: Fresh eggs. Credit: Copyright 2016 Nancy Harmon Jenkins
Steamed rice is a perfect side dish. Never threatening to overshadow the qualities of a main dish, rice is a good accompaniment for grilled proteins, braises, stir-fries and steamed veggies. But there are times when a meal needs not symbiosis but fiery contrast. That is when Chef Chris Oh's kimchi fried rice can save the day.
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Located near Sony Studios, Oh's Hanjip Korean BBQ is one of a dozen new restaurants that have created a culinary district in what was once sleepy Culver City, Calif.
An unlikely path to becoming a chef
If you met Oh before he was 30, you would have known an economics major who studied at the University of Arizona and followed his supportive parents into the world of entrepreneurial businesses. Within a few years of graduation, he owned a home, a real estate company and a car wash in the San Francisco Bay Area. He was living the American dream.
Then one day, as has happened to many others, he woke up and asked himself, "Is this it?" His answer was, "No." He wanted to follow his passion and pursue the life of a chef. But this is where Oh's story takes an unusual turn. Unlike many others who want culinary careers, Oh did not enroll in a cooking academy. He did not seek out a talented chef and apprentice himself for years.
He abandoned his successful life, sold his house and all his businesses, packed his car and drove to Los Angeles. He knew he wanted to be a chef, but his only cooking experience was preparing meals for his younger brother when they were growing up. He rented a house, bought a TV and turned on the Food Network. For days and nights too numerous to count, he sat on his couch and watched cooking shows. He studied classic recipes and learned to improvise by watching competition cooking shows.
Even though he had never worked in a professional kitchen, after his third interview, he was hired to be a line cook. A quick study, within two years Oh was working with some of Los Angeles' top chefs. Fast forward another two years and he was the chef-owner of two food trucks and three restaurants. Along the way he won the third season of The Great Food Truck Race and had become a judge on cooking shows.
Korean flavors for American palates
The driving force behind his success is Oh's love of Korean food. Many people have not experienced Korean food so his intention is to create dishes with authentic flavors but to make them more friendly to the American palate. Korean barbecue, he told me, isn't just for Korean people.
Eating at a Korean barbecue restaurant is like going to a dinner theater except the show is not on stage but on the table. A gas-powered brazier gets the spotlight. Using tongs and chop sticks, everyone at the table plays chef and places thin slices of meat, seafood and vegetables on the hot grill. The conversation bubbles and the meat sizzles as everyone picks off the flavorful crispy bits and eats them with rice.
Based on his mother's recipe, Oh adds a few chef's secret touches to elevate his kimchi fried rice. Essential to the flavor profile is the addition of a barely cooked egg. Just before eating, the egg is broken up and mixed into the rice. The kimchi fried rice with its comfort-food creaminess is a good complement to the tasty, crispy bits that come off the grill.
Hanjip Korean BBQ's Kimchi Fried Rice
Of the special ingredients needed to make the dish, only kimchi is essential. Found in the refrigerated section in Asian markets, there are many varieties of kimchi. The version used in Oh's recipe is made with Asian cabbage. Most often sold in jars and prepared with MSG, there are brands that prepare their kimchi without MSG and are recommended.
Kimchi continues to ferment in the jar, which explains the gas that sputters out when the lid is unscrewed. To protect against juices staining clothing and the counter, always open the jar in the sink where cleanup is easy.
Furikake and nori, the other specialty ingredients called for in the recipe, are also found in Asian markets. Nori is a dried seaweed sold in sheets or pre-cut into thin strips. Furikake comes in several varieties. Chef Oh's furikake is a mix of sesame seeds, nori, bonito flakes and seasoned salt.
For a vegetarian or vegan version, omit the butter and egg and use kosher salt instead of beef bouillon.
Prep time: 5 minutes
Cook time: 15 minutes or 45 minutes if the rice must be cooked or 60 minutes if using a sous vide egg
Total time: 20 minutes or 65 minutes
Yield: 4 servings
1 egg, sous vide 60 minutes or coddled for 4 minutes in boiling water or fried sunny side up
1 tablespoon sweet butter
2 tablespoons sesame oil
¾ cup chopped kimchi
3 cups cooked white rice, Japanese or Chinese
Pinch of beef bouillon powder or kosher salt
2 tablespoons kimchi juice
1 teaspoon finely chopped fresh garlic
2 tablespoons scallions, washed, ends trimmed, chopped
2 tablespoons nori strips for garnish
1 teaspoon furikake for garnish
1. Cook the egg sous vide, coddled or fried sunny side up. Set aside.
2.Heat wok, carbon steel or cast iron pan over high heat.
3. Add butter. Lower the flame and stir well to avoid burning.
4. Add sesame oil and kimchi. Stir well to combine.
5. Add cooked rice. Mix well with oils and kimchi. Do not over stir to encourage bottom layer to crisp.
6. Season with beef bouillon powder or kosher salt, kimchi juice and garlic. Stir well.
7. Add scallions and stir well.
8. When the rice is well coated and some of the grains are crispy, transfer to a serving dish.
9. Top with the egg and garnish with the nori strips and furikake.
10. Serve hot.
Main photo: Kimchi in wok to make kimchi fried rice at Hanjip. Credit: Copyright 2016 David Latt
If radicchio has become wildly popular in the States, it still doesn't get the respect it deserves: Americans have adopted the showy vegetable as their own, but rarely does it transcend the salad bowl. This drives the Italians crazy, because throughout the regions where growing it is a tradition and an art, it has endless uses. Stuff it; shred it and caramelize it in olive oil for a pasta sauce or focaccia topping; melt it into a buttery risotto; coat it in batter and fry. Why not bake it into a cheesy pie encased in a crumbly crust? Venetians have no end of such recipes for their adored radicchio, and the different varieties they grow are starting to show their beautiful heads in American markets. Recently, I spoke with Emily Balducci, whose family introduced the vegetable to New York in the 1970s. Their legendary Greenwich Village grocery store evolved into Baldor Specialty Foods, which curates and distributes fresh produce to retailers and chefs. "Beginning in January, we get shipments twice a week," she said. "The first of these winter beauties is Castelfranco, and the others follow. At the end of the season, we get rosa di Gorizia, the most gorgeous one of all."
Know your radicchio
To begin with, it should be noted that the radicchio tribe belongs to the group of root chicories classified as Cichorium intybus; as such, the leaves have a bite to them when eaten raw. While we are most familiar with the wine-colored, globe-shaped Verona chicory, there are numerous varieties indigenous to northeastern Italy, all characterized by their spectacular reddish or reddish-green coloring. Besides radicchio rosso di Verona (also called "the rose of Chioggia," just to confuse the matter), these include another spherical type that can grow as large as a cabbage head: the Castelfranco radicchio, which is shaped like an open peony and cream-hued with violet streaking as well as a green tint to its outermost leaves. Both the Treviso radicchio (variegato di Treviso) and the late-winter tardivo di Treviso are elongated just like their cousin the Belgian endive, but the comparison stops there. With its leggy white stalks and furled, deep-purple leaf tips, tardivo (which means "late-blooming") is the most esteemed by the Italians for its sweetness. Of all the radicchios, the most lovely of all might very well be the aforementioned rosa di Gorizia, a crimson variety shaped precisely like a rose. In the Friuli-Venezia Giulia region, where rosa di Gorizia has been cultivated for centuries, greengrocers display the heads with their leaves open, like blooms in a flower shop.
To cook it is to love it
Personally, I prefer radicchio cooked. Sautéing, braising, grilling or roasting softens yet also develops its characteristic tanginess. One of the most delicious ways to cook it is to stuff the leaves with fresh cheese and wrap with pancetta before pan-roasting. But my favorite of all just might be spaghetti with radicchio, for which all but the rosa di Gorizia are suitable (let's face it, even though the locals bake, boil or fry them like any other chicory, the rosettes are simply too exquisite to be tampered with; best to present them in their natural state to be appreciated for their beauty). Both recipes are easy and quick to make.
Radicchio Stuffed With Goat Cheese
Prep time: 25 minutes
Cooking time: Approximately 5 minutes
Total time: About 30 minutes
Yield: 4 appetizer portions
Friends who moved to Italy and invited us to lunch one afternoon at their temporary digs served this easy-to-make antipasto. Gail Whitney-Karn shared the recipe willingly, explaining that it originated with a chef named Carmine Smeraldo, who ran a Seattle restaurant called Il Terrazzo Carmine. She used the Castelfranco variety, but I have adapted it for the smaller and more common Verona type. If using Verona radicchio, select the largest head you can find for the broadest outer leaves (there will be some left over, which you can use for the pasta recipe that follows). You will also need some thin cotton kitchen string.
1 large head radicchio
2 tablespoons Italian (not Asian) pine nuts, or skinned walnuts
5 ounces goat cheese
2 tablespoons ricotta
Pinch of fine salt
Freshly milled black or white pepper to taste
4 to 8 thin slices pancetta (depending on the bundle size), the leaner the better
Extra virgin olive oil
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» Stop calling them veggies: Vegetables are due respect
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1. Using a small, sharp knife, core the base of the radicchio. Detach eight nice outer leaves carefully, without tearing. Slice off the protruding base from the bottom of each rib to make it easier to roll up.
2. In a small skillet over low heat, lightly toast the pine nuts or walnuts until they are lightly colored but not browned. Chop them coarsely.
3. In a bowl, blend together the goat cheese, ricotta, nuts, salt and pepper.
4. Working with two leaves at a time, line one inside the other so that their bases are just overlapping in the center and the leaf tips are pointing outward. Place a rounded tablespoon of the cheese mixture in the center. Wrap the leaves around the filling to envelop it completely and form a torpedo-like bundle. Wrap one or two pancetta slices on the outside of the bundle to cover the leafy surface without overlapping, if possible. Secure with the kitchen string to prevent the filling from leaking excessively as the bundles sear. Use the remaining 6 leaves and filling to form 3 more bundles.
5. Warm an ample non-stick frying pan, cast-iron pan or other heavy skillet over medium heat. Drizzle in just enough olive oil to lightly coat the pan. Arrange the bundles seam-side down and reduce the heat to medium-low. Sear without moving them until they are nicely browned, about 2 minutes. As the pancetta browns, the bundles will begin to collapse and the filling may leak out slightly, but not to worry. Use a wide spatula to turn them over carefully and brown them on the reverse side, another 2 minutes. Transfer them to a cutting board, snip off the string and carefully place one each on 4 small serving plates. Serve at once.
Spaghetti With Braised Radicchio
Prep time: 10 minutes
Cooking time: Approximately 20 minutes
Total time: About 30 minutes
Yield: 4 servings
I corresponded with Paolo Lanapoppi, a Venetian writer and gondola restorer, for some time before tracking him down in Venice. When we finally met, the radicchio of nearby Treviso was in full flower, and he cooked up this delightful homespun dish for lunch. While Lanapoppi used tardivo, any radicchio variety will do nicely.
8 tablespoons extra virgin olive oil
1 medium red onion, thinly sliced and then chopped
8 ounces radicchio, sliced thinly and cut into 2-inch lengths
1/2 to 3/4 cup hot water
1/2 teaspoon sea salt, or to taste
3/4 pound (12 ounces) imported Italian spaghetti
2 tablespoons kosher salt
Freshly ground black pepper
Freshly grated Parmigiano-Reggiano or Grana Padano cheese
1. In a skillet ample enough to contain all the ingredients, warm the olive oil over medium-low heat. Add the onion and sauté until nicely softened and lightly colored, about 7 minutes. Toss in the radicchio; use a wooden spoon to coat it evenly in oil and sauté for 5 to 7 minutes to wilt. Add 1/2 cup hot water and toss. Cover and continue to cook over medium-low heat until the radicchio is tender, 10 to 12 minutes, stirring occasionally and adding up to 4 more tablespoons of water if needed to keep it nice and moist. Add the sea salt, cover and set aside.
2. Bring a large pot filled with water over high heat to a rolling boil. Stir in the spaghetti and kosher salt. Cook at a continuous boil over high heat, stirring occasionally to prevent the strands from sticking together, until almost cooked, 1 minute less than package directions indicate. Add a glass of cold water to the pot to arrest the boiling and drain immediately, setting aside 1 cup of the cooking water.
3. Add the spaghetti to the skillet and return the heat to high. Use 2 long forks to distribute the ingredients evenly, about 1 minute. If necessary, add a little of the reserved pasta water to moisten. Serve immediately with plenty of pepper. Pass the grated cheese at the table.
Main photo: Radicchio stuffed with goat cheese. Credit: Copyright 2016 Nathan Hoyt/Forktales
In traditional Mediterranean cooking, dried beans are typical winter foods that are often combined with winter greens and root vegetables such as Swiss chard, spinach, squash, potatoes, sweet potatoes and others.
More on Zester Daily:
» What beginning cooks don't know about Indian dal
» Secrets to a good pot of beans
There is a delight in these kinds of dishes not only because they're delicious, but they are satisfying and healthy too. These three are only examples of what you can do with "beans and greens."
To devise your own combination, start with a dried legume and then consider its color and match that with an appropriate root vegetable (color also considered) and an appropriate green.
So, for example, red kidney beans, white potatoes, and kale or lentils, beet greens and yams and so on all cooked for beautiful winter main courses or side dishes. If serving as a main course, you should double these recipes.
Beans and Greens: beans, sweet potato and chard
Prep time: 6 to 8 hours with bean soak or 10 minutes without
Cook time: 45 minutes
Yield: 2 to 4 servings
1/4 cup (about 2 ounces) dried red kidney beans, soaked in water for 6 to 8 hours, drained
1 bay leaf
6 ounces sweet potato, peeled and diced
3 ounces winter squash, peeled and diced
1/4 pound Swiss chard leaves, chopped coarsely
2 tablespoons extra virgin olive oil
1 1/2 ounces finely chopped onion
1/8 teaspoon cumin seeds
Salt to taste
1. Place the beans in a large pot with the bay leaf and cover with cold water. Bring to a boil over high heat and cook 25 minutes. Check to see if the beans are tender with a little bite to them. If not, cook longer. Add the sweet potato, squash and Swiss chard, stir, and cook until they are all tender, about 20 minutes. Drain.
2. Meanwhile, in a sauté pan, heat the olive oil over medium heat then cook, stirring, the onion and cumin until the onion is translucent, about 5 minutes. Add the drained beans and greens to the pan, mix well, season with salt, cook 1 minute then serve.
Beans and Greens: fava, eggplant and frisee
Prep time: 6 to 8 hours with bean soak or 10 minutes without
Cook time: 50 minutes
Yield: 2 to 4 servings
1/4 cup (about 2 ounces) dried yellow fava beans, soaked in water 6 to 8 hours, drained
1 cup extra virgin olive oil
5 ounces eggplant, peeled and diced
1 1/2 ounces finely chopped onion
1 large garlic clove, finely chopped
1/4 pound frisee, chopped
1 1/2 ounces arugula, chopped
2 tablespoons fresh mint, chopped
Salt to taste
1. Place the fava beans in a pot and cover with cold water. Bring to boil over high heat and cook until tender, about 40 minutes (check for tenderness and cook longer if necessary).
2. Meanwhile, in a skillet heat the olive oil over medium-high heat then cook, turning occasionally, the eggplant until golden brown, about 6 minutes. Remove the eggplant with a slotted spoon or skimmer and set aside. Discard all but 2 tablespoons of the oil. Reduce the heat to medium.
3. Add the onion and garlic to the pan and cook, stirring, until the onion is translucent, about 5 minutes. Add the frisee, arugula, and mint to the pan and cook, stirring, until wilted, about 8 minutes. Add the fava beans and cook, tossing with a little salt, for a minute. Serve hot.
Beans and Greens: chickpeas, spinach and potato
Prep time: 6 to 8 hours with bean soak or 10 minutes without
Cook time: 45 minutes
Yield: 2 to 4 servings
1/4 cup (about 2 ounces) dried chickpeas, soaked in water for 6 to 8 hours, drained
5 ounces boiling potato, such as Yukon gold, white or red potato, peeled and diced
6 ounces spinach leaves, chopped
3 tablespoons extra virgin olive oil
1 small leek, white part only, split lengthwise, washed well and finely chopped
1 large garlic clove, finely chopped
1/2 stalk celery, finely chopped
1 tablespoon finely chopped fresh tarragon
Salt and freshly ground black pepper to taste.
1. Place the chickpeas in pot and cover with cold water. Bring to a boil over high heat and cook for 15 minutes (taste one and if it is quite hard cook another 20 minutes) then add the potato and cook until the potato has disintegrated a bit and the chickpeas are tender, about another 25 minutes. Add the spinach and cook until it is wilted, about 2 minutes. Drain and set aside.
2. In a sauté pan, heat the olive oil over medium heat then cook, stirring, the leek, garlic and celery until soft, about 5 minutes. Add the tarragon and cook until it wilts in a minute. Add the drained chickpeas and spinach, and toss well with some salt and pepper then serve hot.
Main photo: Three lusty winter beans and greens. Credit: Copyright 2016 Clifford A. Wright


text:
Dr. Roger Collins was a utility player on the York College team. In his 29 years at YC on the faculty and staff, he was often asked to give a little more—coach a team, lead a student group, teach another class, fill a vacancy on the staff.
No matter what the position, Roger was willing and capable, always ready to serve with humility.
He came to YC first as a student in 1971. He played soccer, studied business, and fell in love with classmate Debbie Cosby, whom he wed in 1975. What made Roger stand out as a student was his dedication to the Lord and his willingness to work hard to achieve his goals.
He graduated from York College, then finished his bachelor's degree in business at Harding University. He was working in agriculture commodities when he was recruited back to York College.
He felt like that's where Jesus wanted him to serve, says his sister Birgie (Collins '71) Niemann. His mission was to impact students.
That's just what he did for nearly three decades. During his years at YC, he filled a variety of roles including business manager, business faculty, business department head, coach of PBL/SIFE, men's soccer coach, and coach for the track and cross country teams.
While teaching and coaching full time, he made his education a priority, earning an MBA, CPA certification, and PhD over the years. He also served as an elder at East Hill Church of Christ.
His students and athletes remember him as a gracious and wise teacher, a constant encourager, and one who always sought their best academically, athletically, and spiritually.
He instilled the love of running, and the accompanying values of dedication, persistence, and endurance, into his athletes as well as his own four children: Stacy, Laura, Jeremy and Kristy.
Because of his humble spirit, his love of Christ and willingness to serve all, on October 11, 2013, Dr. Roger Collins is inducted into the York College Athletic Hall of Fame.
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text:
- (predicative) to be ablazearderto set something ablaze
estar en llamasprenderle fuego a algoto be ablaze
withsomethingher eyes were ablaze with indignationtenía los ojos encendidos de indignaciónhe was ablaze with passion
los ojos le brillaban de indignaciónardía de pasiónthe street was ablaze with light and colorla calle resplandecía de luz y colorExample sentences
- Dozens of town and cities were affected with nearly 9,000 cars set ablaze and more than 3,000 people arrested.
- Terrorists also set ablaze several residences.
- The fire crew had been called to the woodland at 9.25 pm following reports of rubbish and debris being piled up and set ablaze.
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= trending


text:
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Stewart Talent Elite Model Management
Phone: (312) 943-3131 Fax: (312) 943-9070 View Additional Phone Numbers 58 W Huron St, Chicago, IL 60654 http://WWW.STEWARTTALENT.COM
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text:
Bump still for sale. $1200 firm if gone by the weekend or its getting parted out next week
Type: Posts; User: subyboy
Bump still for sale. $1200 firm if gone by the weekend or its getting parted out next week
Ill pass it on to my buddy who actually owns the car.
Bump $1400 obo
Sent from my iPhone using Tapatalk
bump. interior pics added. Dont be afraid to shoot an offer
The owner is going to send me some tomorrow and I'll post them up
Sent from my iPhone using Tapatalk
bump. Price dropped to $1500 obo lets move this quickly
Hi Everyone.
Im posting this for a buddy.
For sale he has a gti for sale cheap or it will be parted out soon. He'd like to try to sell it as a whole rather then part it out. But if it doesn't...
passenger side exterior mirror available? price?
Still for sale? Craigslist link doesn't work
Sent from my iPhone using Tapatalk
wow dude :thumbup::thumbup::thumbup::thumbup::thumbup:
Honestly best bet when its that bad is pull it out and pressure wash it. Then vaccum any dirty water residue with a shop vac.:beer:
made me lol. Bump for an extremely clean car
x2 :beer:
bump this up
still owe me a sandwhich ;)
[QUOTE=jetterTDI;76319545]"No imperfections at all except a stain on headliner".....and the rear cupholder/ashtray are missing/broken?, and, might be the lighting(?) but the rear seats look stained...
bump for a sweet passat! :beer:
bump for a sweet car
Ive had 6 subarus, I currently own two of them. All of them made in the last millenium. My mom also has an 01 3.0L Outback that she bought new.
Ive also had 4 VWs.. also all made in the last...


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For my weekly, live, Saturday-night talk show, The Not-So-Late Show, I sat down at New World Stages with 30 Rock and Glee star Cheyenne Jackson. We chatted about everything from Jackson's Broadway career to marriage to whom he's enjoyed working with the most. There are some great behind-the-scenes stories!
Please Insult Me, Don RicklesThe stars came out Saturday night in Los Angeles -- not for another superfluous awards ceremony, but rather to watch a comic icon perform. "Mr. Warmth," Don Rickles, played the Saban Theatre in Beverly Hills
The Grammys are upon us. As I ponder the nominees in the category of "Song of the Year" on my Recording Academy voting ballot I'm happy to report that all five compositions were written by no more than three songwriters. Why does this make me smile?
Hey Phil, play me. Please. I'm dead serious. I want to play for the Knicks. Like right away. And I promise you the team will do no worse with me than with that miserable overpaid bunch of losers you call a team.
Regardless of whether or not you believe Ms. Bowman and the others who've come forward, if Netflix does decide to go ahead and air Cosby's special, and they're lambasted for it, they'll have no one to blame but themselves for its "'Cos and effect.'"
Musical legend Sheila E. was literally born into the business, yet she paid more than her share of dues at the beginning of her career, playing to empty rooms and living from gig to gig.
This week, we lost Joan Rivers, who died on Thursday, at 81-years-young (as Sarah Silverman tweeted: "She wasn't done."). Rivers was a true trailblazer. Known now for the red carpet, she began with the glass ceiling, shattering it by telling-- and sometimes shouting -- unspoken truths. "A girl, you're 30-years-old, you're not married -- you're an old maid," she said, satirizing the prevalent culture. "A man, he's 90-years-old, he's not married -- he's a catch!" That was 1967 on the Ed Sullivan Show. "My act spoke to women who weren't able to talk about things," she said. "I was talking about things that were really true." And she never stopped. Through all her iterations, struggles, ups and downs, there was never anything fake about her -- except for her plastic-surgery-altered face, which, of course, she gleefully lampooned. Asked what she wanted on her tombstone, she replied: "She had a great time." As did we.
Big network shows like Jimmy Fallon's Tonight Show have seen huge lifts in viewership on Youtube. It makes perfect sense. There's a limit and ceiling to the growth of Fallon's audiece who will watch his show on TV.
Unless you have been living under a rock -- or if you don't use social media (same thing) -- than you have heard of the Ice Bucket Challenge.
Q: Why write a book now? A: Now that The Tonight Show with Jay Leno has run its course, I thought a memoir about ...
OK, I admit it. I'm a sap for nostalgia. So when my 40th college reunion reminder popped up in the email, I bolted into reverse. Who wouldn't want to "Reflect, Rekindle, Reconnect" -- words the Notable Class Reunion Chairs cooed in their beckoning letters to the alums.
This post first appeared at A Deeper Story. I'm not a super disciplined person. But recently I've taken up a new spiritual discipline, and I'm qui...
Jonah Hill gives emotional apology over homophobic slur on Jimmy Fallon's Tonight Show: "The word I chose was grotesque."
You gave us a few good laughs, Jimmy Kimmel. The twerking girl. The Sochi wolf. But each of these pranks have cost you. Since "Jimmy Kimmel Live" p...
Whether you're looking to make your mom laugh, say "awww," or just want to let her know that you're aware it's Mother's Day, this compilation is per...
DC: "Well, we were the first group to tour America. The power of Sullivan... we did it two weeks running and then went back and did our first English tour. In fact, the Kinks were the opening act."


text:
I've been stuck on this particular part of my design and I'd like some input as to how I should approach it. My program consists of courses
LeerTrajecten and elements
Elementen. Both of these objects can exist independently, but elements can also be added to a course.
Element in itself is an abstract superclass of objects like
Casus, etc.
When an element is added to a course, a course-element
LeerTrajectenElement is create which contains the
ElementCode, an own unique code consisting of the previous two fields and some other data (
In the GUI (Spring), there are a few tabs (
JTabbedPane) dedicated to managing these courses and elements. Every tab has an overview and a detailpanel. In this overview there's a
JTable to display every existing
Element or
This is merely intended as a way to put the program into perspective (
LeerTrajectElement) and to show that there might be multiple
JTable active at the same time, but on different tabs.
I've also got managers whose sole purpose is to manage their respective object (
LeerTrajectManager manages
ElementManager manages
Element, etc). These managers are known to the
Domeincontroller which serves as a general façade for the entire domain. Requests from the GUI are sent to this
DomeinController which sends the request, if it's meant for a manager, to the correct one.
That's the basic outline of my program, I'll include some diagrams as visual aid.
I hope I have provided adequate information concerning the current setup of the project.
For some reason my model isn't displaying correctly, but the
DomeinController holds the 3 managers (it isn't shown in the overview but the associations are there).
As you can see in picture 2, every manager holds a tableModel. TableModels are defined like this:
MyAbstractTableModel extends
AbstractTableModel and provides basic implementation so specific implementations can derive from this class while only providing the very basic needs.
This is where we're getting to the point: Currently every manager holds its own tableModel and we (the teacher) decided we should abstract this out into a manager. I've been working on an implementation for this, but I felt like I got something fundemental wrong: these tableModels can be generated for a few different purposes: either you want all elements, or you want all elements linked to a course, or you want all elements linked to a specific course, etc etc.
In order to obtain something like this, I've tried creating two
getTableModel methods. The first one only took an enum {
LEERTRAJECTELEMENT } as argument, while the second one took an additional
List<E> as argument. Doing this would allow me to generically add data to the request, data which could be gathered earlier by the appropriate manager (and thus only sending resultset data to the
This approach ended up with a lot of
Switch statements for every method in my
TableModelManager to determine what should happen with it and what tableModel should be used. The code became pretty unclean so I figured that this is probably not the way I want it to be.
As to why we should introduce a manager in the first place: appearantly our tableModels are now hard linked to our respective managers and we should try to avoid this.
So, in conclusion: I have several managers, all of them holding a
TableModel to display their respective data. I would like to centralize this by holding the current
TableModel in a
TableModelManager and generate tablemodels trough this object. Other managers would simply hold a reference to the
TableModelManager and tell him the data has been changed or ask for the appropriate model.
How should I approach this?
PS: I realize this is more of a design question, so if I should place this in a different site on the stackexchange network just let me know and I'll delete this.
PPS: I'm sorry for the non-english parts, my teammates refused to use english only.


text:
Jaime Hablutzel
Developer for PKI related stuff.
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text:
Travelzoo members save 50% on regular rates at this secluded island resort offering all-inclusive fishing trips.
Travel options Aug. 27 - Sept. 19, 2016
Guests receive a resort credit toward food and beverage, spa or golf: $50 credit for one-night stays or $100 credit for two-night stays.
Daily arrivals Sept. 11 - Dec. 30, 2016
For the first time we've seen in months, a Vancouver hotel is offering 50% off regular rates for travel starting in October.
Weekdays October-December; add $10 for weekends
This exclusive deal for the 4-star Hilton includes parking, 20% off food purchases and late checkout.
Through Dec. 22
The Elaho River's rapids guide rafters through glaciated peaks and alpine forests. Members can camp in the wilderness on this two-day rafting trip.
Departs June 12; July 3, 13; Aug. 10, 14, 27, 2016
The CAA 4-Diamond lodge sits along the shores of glacier-fed Nita Lake
Available year-round
Pacific National Exhibition and Playland amusement park are a five-minute walk away
Available year-round
Please go to your email and confirm your subscription.


text:
How do I reset the machine settings and network card to factory
1. Turn the machine OFF.
2. Hold down the Off/On button.
3. While holding down the Off/On button, press the Cut button 2 times.
4. Release the Off/On button.
Seventh Annual Survey Confirms Small Business Owners Seek Success by Integrating the ...
Brother virtually solves the top print challenges facing millions of Small Office / H...
Brother Machines Sparks Creativity for new Brother Dealer


text:
The Australian Women's Weekly
Por Bauer Media Pty. Limited
Abre iTunes para comprar y descargar Apps.
Australia's favourite magazine, the Australian Women's Weekly delivers news, inspirational stories and the best triple-tested recipes.
Subscribe today to get your first issue FREE!
You can trust The Australian Women's Weekly. Loved for its engaging features, delicious recipes and delivering the best in beauty, fashion, homes, books and so much more, as readers have come to expect, every month features the most important current affairs stories alongside conversations with the most intriguing people from Australia and overseas.
The Weekly's app gives you access to everything the print version has to offer with all the benefits of an iPad – high quality pictures, a contents page that allows you to jump straight to the articles you want to read, and the convenience of keeping your entire magazine collection on one portable screen. Enjoy iPad-only extras such as cooking demonstration videos, photo slide shows and behind-the-scenes footage.
Continue your Women's Weekly collection by purchasing individual issues from inside the app for AUD $4.99, or choose from one of three subscription offers and save.
• Monthly subscription for AUD $2.99, automatically renewed until cancelled
• 6 monthly subscription for AUD $9.99, automatically renewed until cancelled
• Annual subscription for AUD $19.99, automatically renewed until cancelled
Subscriptions will automatically renew unless auto-renew is switched off at least 24 hours before the end of your current period. To manage your subscriptions, go to the Settings app on your iPad and choose iTunes & App Stores. Tap on your Apple ID and select View Apple ID, under Subscriptions tap Manage.
If you are experiencing any problems with the application please send an email to support by tapping the Feedback button in the help tab of the application. Alternatively you can email us directly at firstname.lastname@example.com.
Please note, each issue is typically between 200MB and 300MB. Because of the size of the file, it may take some time to download. You should ensure that you are connected to the internet via your wireless. 3G may take a long time and use a large amount of your data plan.
Novedades de la versión 1.13.14
New custom screens and minor bug fixes.
Capturas de pantalla del iPad
- Gratis
- Categoría: Entretenimiento
- Actualizado : 07/03/2016
- Versión: 1.13.14
- Tamaño: 18.4 MB
- Idioma: Inglés
- Vendedor: Bauer Media Pty. Limited
- © 2015 Bauer Media


text:
Super 8 Diamondhead hotels are provided below. Search for cheap and discount Super 8 hotel rooms in Diamondhead, MS for your group or personal travels. We list the best Super 8 Diamondhead venues so you can review the Diamondhead Super 8 hotel list below to find the perfect place.
Our page will also show you discounted Diamondhead, MS hotels & motels that are comparable to the quality of Super 8.
Need 5+ Rooms? Lock in a group rate for Diamondhead MS
Enter your stay dates and any discounts you qualify for to see Diamondhead, MS rates found only on HotelPlanner!
How should we direct your call?
With a stay at Super 8 Picayune in Picayune, you'll be close to Millbrook Country Club and Crosby Aboretum.
With a stay at Super 8 D'Iberville/Biloxi Area in D'Iberville, you'll be close to Boomtown Casino Biloxi and Biloxi Lighthouse.
With a stay at Super 8 Covington La in Covington, you'll be within the vicinity of Abita Brewing Company and Lake Pontchartrain Basin Maritime Museum.


text:
How can I create passwordless keychain on OS X? Specifically, I'm wondering if it's possible to sign application without keychain storing p12 and developer certificates
Using 10.7.1 OS X
As the keychain assistant won't let you make a new keychain with no password, you might have to make a new user with no password, and use that keychain for your purposes.
You should be able to remove the password from the keychain. I don't have a password on my keychain. I am also on SL, so maybe Lion is different. I don't know why it would be much different. Try changing the password for the keychain, and instead of entering a new password, leave it blank. That should work.
Hold down Option when clicking OK with a blank password; Keychain Access will allow it. Just worked for me on El Capitan. Note-- when you log in (with a password) you will have to press OK to unlock it.


text:
Release Date:
March 14, 2006
This made-for-TV movie from the creators of the television series Babylon 5 follows the adventures of the Rangers, a team of humans and Minbari aliens who have been drilled in combat and martial arts skills as they set out to bring law, order, and justice back to interstellar civilizations torn apart during the Shadow Wars. However, as the Rangers attempt to right the wrongs of their old enemies, new foes emerge, and the philosophically enlightened Rangers also have to make a fit member of their team out of a new recruit with an overabundance of attitude. Babylon 5: The Legend of the Rangers, which features Dylan Neal, Alex Zahara, and Andreas Katsulas, premiered on the @Sci-Fi Channel cable network on January 19, 2002. ~ Mark Deming, Rovi
- Genre: Sci-Fi & Fantasy
- Category Space Adventure
- Studio: Warner Home Video
- Run Time: 01 hr 30 min
- Language: English
- Subtitle Language: French , Spanish , English
- Picture Format: widescreen
- Release Date: March 14, 2006
- Director: Michael Vejar
other Info.
- Online Item #: 11446927
- Store Item Number (DPCI): 246-02-6332
- Made in the USA or Imported


text:
Reload the page and try again.
We have a lot of foreign exchange students and other students who come from different backgrounds.
There are many people of different backgrounds at the school
People are very accepting of diversity and people's economic background. They welcome all different types of students.
UNF is a place where you can be yourself. Most people don't care what you're doing as long as it doesn't bother them or harm others. We have some intense interests on campus (anti-abortion groups, a reverend that's an absolute jerk to everyone that passes by) but it opens your mind and helps solidify what you personally believe.
UNF is a very diverse school. So mant different types of people on campus.
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Sorry, there are no reviews.
No summaries have been written about this school yet. If you are a student at this school, you should take the college student survey.
Non-registered users are limited to 5 school profile page views per month.
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text:
WEBER 27, WEST 7: The Weber defense was outstanding in knocking off West, which snapped a lengthy losing streak.
PLEASANT GROVE 52, OREM 28: Pleasant Grove's offense got on track in rolling past Orem for the Week 1 victory.
ROY 42, CLEARFIELD 12: Jace Skimore tossed three touchdown passes as Roy cruised past Clearfield to open the season.
TIMPANOGOS 34, WASATCH 6: Jackson Dunford passed for three touchdowns and rushed for another as visiting Timpanogos rolled past Wasatch. Defensively, the T-Wolves limited Wasatch to just two field goals.
TIMPVIEW 34, SKY VIEW 28: It was a back-and-forth contest between Timpview and Sky View until the Thunderbirds put six points on the board in the fourth quarter to snatch the victory. Britain Covey caught six passes for 192 yards and three TDs, while Isiah Holloway completed 15 of 19 passes for 261 yards and four TDs to lead the way for the T-birds.
CYPRUS 37, TOOELE 7: Cyprus methodically pulled away from Tooele to open the year with a victory.
NORTH SUMMIT 41, ALTAMONT 0: North Summit jumped to a big 34-0 halftime lead and coasted to victory.
WOODS CROSS 33, MAPLE MOUNTAIN 21: With the game tied at 21-21 at the half, Woods Cross blanked Maple Mountain in the second half to pick up the road victory. The Wildcats' Xequille Harry had a big interception return for a touchdown in the first half. Jaren Hall passed for three touchdowns in the loss for Maple Mountain.
DIXIE 20, SPRINGVILLE 21: Springville started off the season with a win in the the narrow victory over Dixie. In defeat, Drew Batchelor contributed to all three scoring plays for the Flyers.
LOGAN 41, NORTHRIDGE 38: In a back-and-forth showdown, Logan outlasted Northridge to start the prep football season on a winning note. Angel Reyes had a pair of touchdowns, and a Chase Nelson rushing TD would prove to be the game winner Friday night. With a shot at overtime, Northridge failed to convert a makeable field goal.
WESTLAKE 21, SPANISH FORK 20: Westlake jumped out to a 21-0 lead and then hung on as Spanish Fork clawed its way back into the game. Westlake's defense record three interceptions en route to the victory. Gavin Williams led the way for the Mustangs, completing 18 of 29 passes for 131 yards and two TDs, while also rushing for 72 yards.
BOUNTIFUL 14, LONE PEAK 32: Baron Gajkowski rushed for four touchdowns and passed for another as Lone Peak rallied from a 14-13 deficit in the third quarter to pull away for the easy victory over visiting Bountiful.
ENTERPRISE 28, DIAMOND RANCH 12: Enterprise broke open a close game in the fourth-quarter to pull away for the victory over Diamond Ranch.
DUCHESNE 30, LAYTON CHRISTIAN 6: Despite an hour lightning delay, Duchesne cruised past Layton Christian for the season-opening victory, extending its winning streak to 35 games, one shy of tying Timpview's state record. Matt Muir finished with 122 yards rushing and a TD, while Braxton Spencer added a pair of TD's in the win.


text:
All All Clearance
Scanpan® CTQ Nonstick Sauté Pan with Lid, 3.2 qt.
Scanpan has been producing high-quality products in Denmark for more than five decades. Traditional techniques of craftsmanship are used to develop, design and manufacture functional and timeless cookware and accessories for the modern kitchen. Scanpan is 100% Danish-owned, with its headquarters and factory located ...
Now: $199.99
Was: $279.95
All-Clad LTD Two-Burner Nonstick Grill Pan
Born of the steel age in 1960, All-Clad® Metalcrafters began as a small metallurgical company that specialized in formulating bonded metals for a variety of industries. Company founder John Ulam was awarded more than 50 U.S. patents, specifically related to bonded metals, and was instrumental in the U.S...
Now: $69.99
Was: $99.95
Kyocera Ceramic Paring Knives, 3"
Founded in 1959 in Kyoto, Japan, Kyocera is the world's largest manufacturer of advanced ceramic knives and kitchen tools. Kyocera's innovative cutlery is made of Zirconia 206, a proprietary ceramic that was originally developed for industrial applications where metal components failed. Second only to...
Now: $14.99 - $19.95
Was: $19.95 - $29.95
Kuhn Rikon Small Santokus
For more than 8o years, Kuhn Rikon has delivered easytouse kitchen tools that make cooking more enjoyable. Each of these Swiss-designed products features the ideal blend of Old World craftsmanship and innovative technology. While beauty is an essential ingredient of Kuhn Rikon products, you'll...
Now: $8.99 - $15.95
Was: $15.95
Kuhn Rikon Farmers' Market Serrated Paring Knife
The quality and innovation Kuhn Rikon has provided for over 80 years have given cooks the convenience of easy-to-use products for the kitchen. Kuhn Rikon's precision-crafted tools blend traditional craftsmanship with modern technology, yielding impressively styled, yet functional pieces. They boast the...
Now: $7.99
Was: $11.95
Microplane Medium Ribbon Grater
Microplane zesters and graters feature unique razorlike edges that finely slice instead of tearing or shredding. Originally created as a woodworking tool, the first Microplane rasp was invented by brothers Richard and Jeff Grace in Russellville, Arkansas, and has since become a food-prep essential found in kitchens ...
Now: $9.99
Was: $14.95
Sur La Table Platinum Professional Scoop Sheet Pans, Set of 2
Seattle-based Sur La Table® has kept its finger on the pulse of America's cooks since opening its doors in 1972 at Seattle's historic Pike Place Market. Since then, chefs and home cooks with a taste for adventure have flocked to the culinary mecca. A destination for iconic chefs such as Julia...
Now: $24.99
Was: $39.95
Sur La Table Platinum Professional Scoop Sheet Pan
Seattle-based Sur La Table has kept its finger on the pulse of America's cooks since opening its doors in 1972 at Seattle's historic Pike Place Market. Since then, chefs and home cooks with a taste for adventure have flocked to the culinary mecca. A destination for iconic chefs such as Julia Child...
Now: $12.99 - $16.99
Was: $17.95 - $24.95


text:
Dave Forgac
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text: And by forcing you to attack and 2HKO it, it has done its job of keeping rocks off the field. It'll leave you hanging at 1 HP, easy prey for any form of priority (Metagross's Bullet Punch comes to mind, as it is one of the most common partners for a lead Starmie). No matter what Aerodactyl does against Starmie, it will not come out of it with Stealth Rock set up. This can really be crucial, as it lets something like Mixed Dragonite switch in and out that much more freely, and that enables it to come in and launch that scary-strong Draco Meteor whenever it pleases; no team enjoys switching in to STAB LO Draco Meteors off base 100 SAtk.


text:
Derick Dillard: SLAMMED For Controversial Photo of Baby Israel!
These days, it seems hardly a week goes by without the Duggar family being embroiled in some sort of controversy.
These days, it seems hardly a week goes by without the Duggar family being embroiled in some sort of controversy.
Meghan McCain rose to national prominence back in 2008 when her father, longtime Arizona senator John McCain, faced off with Barack Obama as the GOP's presidential nominee.
She's up the duff and much further along than initially thought.
After spending the last seven months in Qatar, Javi Marroquin is soon to finish up his tour of duty with the US Air Force.
Unfortunately, he won't be returning to the home life he left behind.
Teen Mom 2 renegade and South Dakota derelict Adam Lind is mad as hell after an Instagram hater page posted his address online.
You won't believe who he believes is behind this, either ...
The 2016 Republican National Convention wrapped up last night, and for obvious reasons, Donald Trump's nomination acceptance speech (and his daughter Ivanka's memorable introduction) are grabbing the majority of this morning's headlines.
He's remained largely behind the scenes while his father-in-law attempts to become the next president of the United States of America.
Selena Gomez is not the most popular person on Twitter right now.
But the singer is the star behind the most-Liked photo in Instagram history ... and you may be stunned to learn how this translates to the almighty dollar.


text:
Made of Wood
Krumau - 2007 - Made of Wood
In Flickr Explore #238 on Friday, November 2, 2007
This shows a detail in the construction of the roof of the tower you can see on this or this photo or on other photos in my Krumau 2007 set.
External references can be found here or here
As you can see there are no nails of iron the nails are also made of wood.
751 views
8 faves
27 comments
Taken on May 17, 2007


text:
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[June 18, 2014]
GOWEX and Cisco Announce Global Strategic Relationship to Boost Smart Wi-Fi Connectivity Solutions for Cities
(Marketwire Via Acquire Media NewsEdge) MADRID, SPAIN -- (Marketwired) -- 06/18/14 -- Cisco (NASDAQ: CSCO) This strategic relationship will help build out new Wireless Smart Cities projects in the major world regions in coming years.Using high-quality wireless technology and innovative business models, both companies will change the way cities offer Wi-Fi and IoE (Internet of Everything) solutions.For the first project under the new initiative, GOWEX and Cisco will work with the Wireless Smart City "Dubai Airport Freezone Authority (DAFZA)", to provide the necessary infrastructure for smart services and M2M communications.
GOWEX (GOW-MAB, NYSE Alternext ALGOW, LGWXY OTC Market), the leader in creating Wireless Smart Cities, and Cisco announced today that the two companies will promote a comprehensive smart Wi-Fi connectivity solution for cities and their citizens. GOWEX will become a Cisco® Smart+Connected Communities� (S+CC) global strategic partner.
"We are pleased to announce Cisco's participation in the GOWEX project, which will boost the company towards its goal of bringing a free and smart Wi-Fi connection to 600 cities by 2018. We will position ourselves together as a global Internet reference for cities wishing to offer free Wi-Fi connection and smart services to its citizens and visitors," says Jenaro García, GOWEX CEO. This collaborative approach will significantly increase GOWEX's current pipeline of city projects in different stages of negotiation, which is almost double since 2013.
This strategic relationship will further the efforts of new Smart Cities projects in the major world regions in the coming years. In addition, it will allow for faster development on a combined smart Wi-Fi connectivity solution, to generate significant business opportunities.
"More than 50 percent of people live in urban areas today, and Smart Cities worldwide are competing for sustainable, economic and social urban services now as their populations rise rapidly," said Wim Elfrink, Cisco's EVP of industry solutions and Chief Globalisation Officer. "Cisco's strategic relationship with GOWEX creates a powerful framework for an end-to-end, Internet of Everything solution for urban services. The combination of proven network infrastructure and critical applications not only can optimize all types of urban services but also provide citizens with a better, more connected quality of life." Global Smart City solution The combination of the Cisco Internet of Everything ecosystem, and innovative business models, provided by GOWEX, will create a more efficient and effective urban services offer to improve quality of life for citizens. This new model can then help influence the way cities enable Wi-Fi and IoE (Internet of Everything) solutions through various S+CC deployments (such as smart transport and parking, urban safety, traffic management, and smart tourism).
GOWEX brings a model of differentiation and an attractive business for cities that can provide Wi-Fi and intelligent geo-located mobile content services for free, under a sustainable model that is already operating successfully in more than 90 cities worldwide. The company's model of monetization is based on multi-year commercial exploitation contracts, with a revenue income resulting from hosting services such as the geo-located advertising platform, the roaming and offloading platform, and the Wireless Smart Cities platform.
Through this agreement, GOWEX will widen its global presence in vertical markets (retail, sports and entertainment, etc.). The first Smart Cities project under the new collaboration is being deployed at "Dubai Airport Freezone Authority (DAFZA)." For this project, Cisco has provided the necessary infrastructure to provide M2M communications and smart services to its citizens and workers.
About GOWEX GOWEX (GOW-MAB, ALGOW-NYSE Alternext, LGWXY-OTC Market) has operated in the telecommunications sector for 15 years. The Company is currently leading the creation of Wireless Smart Cities, offering free and premium Wi-Fi connectivity in streets, public spaces, public transport and stations. GOWEX is now exporting its innovative business models to more than 90 cities in the world, thanks to different agreements with Public Administrations, Franchise, Associations and Transport companies. Big capital cities like Paris, New York, Dublin, Madrid, Edinburgh, Dubai or San Francisco are enjoying GOWEX services in its streets.
The company works to create Wireless Smart Cities ® (WiFi Smart Cities), offering free WiFi access to citizens, improving the services given through wireless connectivity: online meter reading, traffic light control, public transport fleet management, video surveillance and so on.
In 2010, GOWEX became the first and only Spanish SME making a "dual listing," publicly traded in MAB (GOW) and NYSE-Alternext (ALGOW). The company's total revenue amounted to EUR 183 million in 2013, a 60% more compared to 2012. In December 2012, GOWEX subscribed a EUR 18 million capital, adding 1,528,404 new common shares to the market. In February 2012, the Securities and Exchange Commission (SEC) approved the emission of the ADR's program (American Depositary Receipt) allowing the Group to be quoted in the USA's market OTCQX.
Having offices in Madrid, Paris, Dubai, London, Buenos Aires, Shanghai and Costa Rica, GOWEX develops a sustainable business model in its WiFi networks, based on the efficient and technical quality of their patented platforms: the Roaming Platform, which allows users to connect freely in GOWEX's cities, and the Geolocated Content and Advertisement Platform, which provide financing system through marketing and advertisement agreements.
In 2011, GOWEX joined the Wireless Broadband Alliance and received a prize for being the "Best Company" on the Internet Day. In 2013, the company was rewarded as "Best New listed Company" in the first edition of the " European Small *Mid-Cap Awards".
RSS Feed for Cisco:
About Cisco Cisco (NASDAQ: CSCO) is the worldwide leader in IT that helps companies seize the opportunities of tomorrow by proving that amazing things can happen when you connect the previously unconnected. For ongoing news, please go to
Cisco Media Contact: Sarah Rich email@example.com 530-521-2485 GOWEX Media Contact: David Villafruela Ordurla PR and Communications Manager +34 635 58 16 53 email@example.com Source: Cisco
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text:
Bailey's Harbor Bird and Booyah Club
Join us on Monday, February 4th at 2:00 p.m. with Dave Crehore and he talks about his book, Bailey's Harbor Bird and Booyah Club.
IGRAINE THE BRAVE by Cornelia Funke
Igraine, who turns twelve tomorrow, dreams of becoming a famous knight. But today, like most days, life at the family castle is boring. That is, until the nefarious nephew of the baroness from the neighboring castle shows up!
Greedy Osmund has a dastardly plan to capture Pimpernel Castle and steal the singing magic books that belong to Igraine's parents. Complicating matters, Igraine's parents make a mistake with a magic spell and turn themselves into pigs!
Sunday Concert: ERIN KREBS
Performing jazz standards and holiday classics on December 9th at 2:00pm.


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Ready in 45 minutes
Try this Corn and Crab Chowder recipe, or contribute your own.
5 people want to try | 4 have favorited
Reserve 1/4 cup corn. Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 tablespoons green onions, and 1 teaspoon ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper.
Melt butter in small skillet over medium heat. Add reserved 1/4 cup corn; saute 1 minute. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper. Divide soup among bowls; mound crab mixture in center.
More ideas
Jlrcakes 3y agoThis recipe worked well as a base for making your own chowder but no so much if you follow just what it calls for in recipe. I ended up adding a lot of extras and it turned out great.
sbjonas 3y agoGreat chowder and nice that it is not full of butter or heavy cream. I used skim milk rather than 1% and it turned out fine. Next time, I'll reduce the amount of ginger - maybe even eliminate it and add thyme, instead.
sbjonas 5y ago[I posted this recipe.]


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Research Integrity
What can be done to Promote Research Integrity?
Here are some suggestions:
As Researchers
As Mentors
As Junior Researchers
As Science Administrators
As Members of the public
Everyone has a role and responsibility to play in promoting a healthy and positive research culture that is conducive to the training of young scientists and the realization of scientific innovations for the benefits of humankind.
For more information on Responsible Conduct of Research (RCR), please visit the website of the Office of Research Integrity (ORI) at http://ori.hhs.gov/
Watch ORI's "The Lab - Avoiding Research Misconduct"
Read the InterAcademy Council's Policy Report on "Responsible Conduct in the Global Research Enterprise"
This page last updated on
June 19, 2013
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